{"id":203807,"title":"Chicken and Lime Terrine","modified":"2026-11-04T15:06:21+01:00","plain":"A light chicken terrine, marinated in olive oil and flavored with lime zest\n\n\n\nA nicely chilled slice, a crisp green salad on the side, and a summer lunch is ready. This chicken and lime terrine pairs tender chicken with the tangy freshness of lime, making a light appetizer to share with family or friends. The zest flavors every slice, and a splash of juice livens everything up for those who like it tart. Two hours of marinating, a turn through the meat grinder, and the water bath does the rest.\n\n\n\nWhat Is Chicken and Lime Terrine?\n\n\n\nIt’s a terrine made from chicken breast marinated with olive oil, carrots and shallots, then ground, bound with egg and flavored with lime zest. It cooks in a water bath and is served in slices.\n\n\n\nIt makes an elegant appetizer or a light main course, especially on hot summer days.\n\n\n\nA French Terrine with a Mediterranean Touch\n\n\n\nThis dish comes from French cooking and its long tradition of terrines. The olive oil and fresh vegetables give it a Mediterranean touch.\n\n\n\nThe Main Ingredients in Chicken and Lime Terrine\n\n\n\nChicken breast forms the base of the terrine, and free-range chicken gives the best results. The carrots and shallots, ideally organic and very fresh, marinate with it in the olive oil.\n\n\n\nThe lime should be nice and juicy: its zest flavors the mixture, and a little juice adds extra tang to suit your taste. An egg binds it all together, and salt and pepper season it.\n\n\n\nTechnique Tips\n\n\n\nThe marinade infuses the chicken with the flavors of the vegetables and olive oil. Let it marinate for at least 2 hours, or up to overnight for a more intense flavor.\n\n\n\nGrind all the ingredients well after marinating. A coarser grind gives a rustic terrine, while a fine grind gives a smoother texture.\n\n\n\nCooking in a water bath keeps the terrine moist and tender. The water should stay hot without boiling, for gentle, even cooking.\n\n\n\nUnmold the terrine just before serving and cut it into thin slices. A green salad with a light lemon vinaigrette goes well with it, as does a lime jelly or a seasonal vegetable compote. A few strips of lime zest and some fresh herbs are all you need to garnish the plate.\n\n\n\nA recipe shared by Isabelle Lahier\n\n\n\n\n\n\tChicken Terrine with Lime\n\t\t\n\t\t\t\n\t\n\t\tTerrine\t\n\t\n\t\t500 g chicken breast3 carrots2 shallots1 lime3 tablespoons olive oil1 egg1 teaspoon salt0.5 teaspoon pepper\t\n\t\n\t\tCut the chicken into thin strips and marinate it with the oil, carrots and shallots for 2 hoursPut everything through a meat grinderZest the lime and stir the zest into the mixture. You can add a little juice, depending on how strong you want the flavor to beMix in the egg and season with salt and pepperBake in a water bath in a 180\u00b0C oven for 35 minutes\t\n\t\n\t\t\t\n\t\n\t\tTerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203807"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202114"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}